Southwestern Vegetable Soup

My friend Alison emailed me this recipe from Southern Living. It was the perfect meal for tonight because it was fast... really fast and doesn't make a mess. I was really impressed with the taste. It will probably be my veggie soup recipe from now on. It tastes like regular vegetable soup with a tiny little kick from the chili seasoning. If there is one change I would make, it would be to add potatoes.


Ingredients:
1 pound lean ground beef
5 cups water
2 (15 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can cut green beans, drained
1 (1 3/4-ounce) envelope chili seasoning mix
1 large onion, diced
1 green bell pepper, diced

Directions:
Brown ground beef in a large Dutch oven, stirring until it crumbles; drain. Stir in 5 cups water and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours. Serve with cheese.